| Warm Duck and watercress salad on herb blinis with pickled fresh beetroot
1/2 cup white balsamic
1/2 cup olive oil
1 tspn salt
1 cup milk
1 cup s.r flour
1/4 cup basil/parsley/chives chopped
2 duck breasts, watercress
Boil beetroot ’till tender – cool & peel.
Cut 4 discs into 8mm thick slices with round cutter the size of an egg ring.
Marinate in vinegar & oil & season ( can be marinated for days)
Blinis – Add egg to s.r flour with herbs and 3 tspns of olive oil, 1/2 tspn of salt and 1 cup milk – mix to smooth batter.
Place 4 egg rings in heavy based pan with some oil. Spray rings.
Heat pan – when hot pour batter to 2/3 full.
When bubbles form on top, turn over and cook further 2 mins.
Duck – Season breast (be generous).
Pan fry skin side down until golden.
Place pan in 210 degree oven for 14 mins. Remove & rest for 5 mins.
Garnish plate with cherry tomatoes and sprinkle with mustard cress.
Place Blinis in centre, add beetroot slice, next add some watercress.
Cut 4 slices of duck from each breast and place 2 slices on each and serve.
Drizzle Balsamic glaze over the dish and serve.
Accompanying Wine: Punt Road Pinot Noir
A bright red colour with an aromatic bouquet of dark cherry, spice and some earthiness. The palate is vibrant yet still restrained and elegant with flavors of red berry and spice leading to long fine tannins of the finish.